ISBN The Essential Cuisines of Mexico

The Essential Cuisines of Mexico

Combining her three bestselling and classic books–The Cuisines of Mexico, Mexican Regional Cooking, and The Tortilla Book— in one volume, Diana Kennedy has refreshed the classics and added more than thirty new recipes from different regions of Mexico.

More than twenty-five years ago, when Diana Kennedy first published The Cuisines of Mexico, knowledge and appreciation of authentic Mexican cooking were in their infancy. But change was in the air. Home cooks were turning to Julia Child for an introduction to French cuisine and to Marcella Hazan for the tastes of Italy. Through Diana Kennedy, they discovered a delicious and highly developed culinary tradition they barely knew existed and she became recognized as the authority on Mexican food.

Whether you turn to this book for the final word on tamales, recipes for tasty antojitos to serve with drinks, or superb tacos, you’ll find there’s no better teacher of Mexican food. How enviable to attempt Calzones del Diablo (yes, the Devil’s Pants) for the first time, and what a pleasure to succumb to Diana’s passion for Mexican food!


About author(s)
DIANA KENNEDY has devoted almost all of her fifty years in Mexico to studying the nation’s cuisine and culture. The author of The Art of Mexican Cooking, My Mexico, The Essential Cuisines of Mexico, and From My Mexican Kitchen, as well as Nothing Fancy in English and Spanish, she is considered the leading authority on Mexican food, and the government has awarded her its highest honor, the order of the Aztec Eagle.